Whole Grain Mustard
Whole Grain Mustard Recipe - My simple step-by-step method shows you how to make whole grain mustard at home, it's definitely worth the effort!
Whole Grain MustardJump to Recipe
I think there is this perception that condiments are hard to make or not worth the time.
It has been my experience that that isn’t really true. I’m a pretty huge proponent of homemade salad dressings and don’t even get me started on homemade mayo.
Homemade ketchup is a lot of work, but leagues better than the store-bought stuff. I’m not a huge ketchup fan though so that one was a bit lost on me.
But allow me to introduce you to the one condiment that is completely easy to make at home, cheap, and delicious: Mustard. You have to give this Whole Grain Mustard Recipe a shot!
Whole Grain Mustard
- 1 cup of mustard
- Prep Time:
- Total Time:
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My simple step-by-step method shows you how to make whole grain mustard at home, it’s definitely worth the effort!
1) Add mustard seeds, vinegar, and beer to a glass container and let sit for at least 8 hours or up to two days.
2) Add sugar and salt and pulse mixture in a food processor until it reaches desired consistency.
3) Use immediately or store in an airtight container in the fridge for up to a few weeks.
Whole Grain Mustard Recipe
I’m not kidding in the slightest when I say that the hardest part of this recipe will be finding both kinds of mustard seeds. I had to look around at a few different places before I was able to snag both. If you do find them though, especially if you can find them in bulk form, they will be pretty cheap.
If you can’t find any locally, there’s always the online option. You can easily order both varieties at Penzey’s spice. For about $7 you could get a pound of mustard seeds which would make a lot of mustard.
A few grocery stores in my area had the yellow seeds, but the brown ones were trickier to find for me.
I’m not really sure why this is. Most mustard recipes call for both so you’d think they would just sell them together!
This recipe is dumb simple, but it does require a bit of planning because you need to soak the mustard seeds.
Specifically, you need to soak them in vinegar and beer (any beer will do the trick).
Eight hours is the minimum recommended soak time, but I just did overnight which worked great.
Leave them at room temperature and just cover them so nothing gets in the mustard.
Also, don’t soak them in a metal bowl. The vinegar will react a bit with the metal and you’ll end up with a slightly metallic tasting mustard.
When you come back the next day, the mustard seeds will be plumped and soft.
I recommend eating one seed just like this just to get the awesome raw flavor.
Once your seeds are soaked, go ahead and add your brown sugar or honey and a pinch of salt.
Then just pulse the mixture in a food processor. I think a mini processor is perfect for this.
The nice thing about making this Whole Grain Mustard Recipe yourself is you can customize the grind. You could pulse it until it was very smooth if you wanted. Personally, I like a really whole grain texture to my mustard.
Applications are endless.
For my money a good burger becomes a great burger with a good layer of this stuff.
If you’re curious, the burger pictured above is actually my homemade mushroom burgers which I’m in love with these days. I’ve made them multiple times since I originally posted them.
Don’t tell Grey Poupon, but this stuff was better and cheaper and required all of five minutes of my time to make.
Homemade mustard is a huge win in my book.
About MacheesmoRead More
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!
20 Responses to “Whole Grain Mustard” Leave a comment
This looks better than a recipe I’ve had for years and only made once. It required some cooking, rather than soaking. I bet this’ll be great in a homemade salad dressing! If you have any Indian food stores nearby, you’ll find black mustard seeds at a good price there. Plus a lot of other stuff if you’re a sucker for Indian food like me.
How’s the knee, Nick?
Just graduated from therapy yesterday! Still have some healing to do, but definitely on the mend. Thanks for asking. :)
Wow, I didn’t think it was that easy! I’ve tried to find Brown mustard seeds around my area too, but no one seems to carry them. Looks like Penzy’s is the way to go. Definitely going to try this. Thanks a bunch!
I would never have thought to make my own mustard, but then hubby’s the only one who likes it, so maybe I’ll give it a try for a special occasion some time. Thanks!
Awesome recipe! I never realized it was so simple. Thanks for sharing!
I love homemade mayo and dressings so this is right up my aisle, but I’m curious about longevity of this, any idea of it’s refridgerated shelf life? We like mustard but in small doses, so a batch would take a while to work through in my house…
Well, the original recipe says to enjoy within 4 days, but I’m not really sure why… I think it will keep for much longer than that. I’ve been eating mine for over a week now and it’s still awesome.
https://keviniscooking.com/homemade-whole-grain-mustard/ here’s a recent 2016 recipe thats about identical in igredients , just dif amts, may have made from your original one! it says 6 mos so I’d bet yours will last too. I’d like to know if I can safely jar I for gift giving. I do a lot of canning,jarring and I do follow all safety methods, ie hot water baths/pressure cooking . I just want to see if I used this would it be safe to have at room temp prior to being opened the 1st time and than always refrig after opening? Please let me know if ya have any info, thanks
Your comment on homemade ketchup being too much work surprised me. Depending on just how “homemade” you want it, this recipe is very simple and quick! http://nourishedkitchen.com/homemade-ketchup/
That does look much easier than the version I made Kate. Thanks for the link!
Can the beer be left out of the recipe and still be good. Any non alcoholic alternatives?
Sure. I would just up the vinegar by 1/4 of a cup and you might need to add a tiny bit extra sugar to counteract the extra vinegar.
Is this mustard spicy? Or does that come from some other addition?
I thought it was pretty spicy. Not like… chili pepper spicy though.
Mustard isn’t hard to find, you just have to go to the seedy areas of town. [crickets chirping]
Love it! This looks soooooooooo easy and will make a great homemade christmas present, thanks!
I made the mustard yesterday and its a big hit. Very easy. I don’t have a little food processor so I put it in single serve blender and it blended it without any problem. I found both mustard seeds at the Savory Spice Shop. They have a few locations in the Denver area and they have an online store where you can order from and see if they have a store near you.
Did you refrigerate immediately after processing?
Meh… doesn’t matter. You should refrigerate it eventually but it is fine at room temp for a few hours. I did refrigerate mine though.
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